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Holiday Drinks That'll Be The Toast of the Season A variety of holiday Here are- three more drinks are associated with palate-pleasers you'Il want the Christmas season, but to mix up for guests-or even the "usuals" can just for yourself. They'll benefit from some innova- brighten any holiday tion this year. By comibin- gathering and tempt every- ing the old with the new, one's tastebuds: unique taste sensations are Golden Dream sure tobhe the r-ewarcb , - What wouki Chrîstmnas be like withouit the season's favori e- eggnog, for in- stance? This recipe is sure to be a welcome taste treat for ev en t he- most dedicated traditional "egg-nogger": Italian Egg Nog Combine 1 cup milk and i egg. Beat or shake vigor- ously. Add 1 oz. brandy and 1 oz. Liquore Galliano. Pouir into brandy snîfter and chili in refrigerator. Garnish with chocolate curîs and chopped nuts be- fore serving, if desired., bniaiçe 1 oz. Liquore Gal- liano, 2 oz. orange juice, and 1/2 oz. cream in cracked ice; strain into cocktail glass. Amaretto Mis( Fîli old-fashioned glass with- crushed' ice. Pour in Amaretto di Galliatjo and serve with a twist of lemon or a wedge of lime. Roman Stinger Mix 1 oz. Sambuica di (iallhano, /2 oz. whlite creme de menthe, and 1 oz. cognac or brandy. Shake with ice and strain into cocktail glass. t CHEERY CHERRY PIE is a doudcous way to show holiday visitors that you've got the spirit of the season! Tasty Holiday Dessert: Sour Cream Cherry Pie For a very cherry Christ- mas,~ try this dessert delight: Sour Cream Cherry Pie. rIt's a light, refreshing a to greet the holidays. You can whip it up in no time at ail, and it makes a great treat for family or friends. Add a few dabs of red food coloring and you have a. festive little Christmas pie. Chances are, you'1l find yourseif mak-ing it A year around. Sour Cream Cherry Pie filling: ½cup sugar ¼cup cornstarch 2 one-pound cans tart - cherries in juice i teaspoon almond excuygt exrcu gt 3tables"poons sour cream- i /2ý teaspoonis gLelin r'ed food coloring 10" grahiam cracker or L'caml chleese pie' slil 1 cup \wýhipping creamn i tabiespoon confec- tioners' sugar , 1/2 teaspoon vanilla 3-4 tablespoons sour creamn Drain cherries and save the juice. Dissolve glatîn in V2 cup of juice. Combine cherries, sugar, cornstarch and '1 cup of juice and cook until thickened. Stir in almond extract and dis- solved gelatin. Add yogurt and sour cream -and mix well. Cool. Blend in red food coloring to achieve desired color. Pour the filiito 10" pie shell and, refrigerate tuntil gelatin sets. Combine whipping, cream, confectioners' sugar, vanilla and sour creamn and beat to the con- sistency of whipping cream (about two miniutes). Top off the refrigerated pie with this fluffy ixt-ure.